My version of the Doppia bufala con erbe was a little simpler that John's - call it singolo bufala con erbe - topped only with Mozzarella di Bufala, chives, a drizzle of evoo, and a pinch of sea salt. For the calzone, John uses escarole, cured olives, capers and olive oil. I had tons of arugula, so I used arugula, cured olives, capers, Meyer lemon olive oil, and a pinch of Parmigiano-Reggiano. Bill (Wheelman) made the real thing at the Texas Pizza Summit, and it is better with escarole.

I'm starting to like 60%. The dough is certainly easier to work with than 62.5, and if you let it rise enough, every bit as tender if not more so. Thanks to a football game that was an hour late, the oven was not quite as hot as I would have liked, but the pies came out pretty good nonetheless. About 80 seconds. My wife asked for the fig and pork confit pie a little less done. It was probably just a bit over 60.